Grains used for this recipe were half a pound Munich malt. After we heated two gallons of water to 155°F, we steeped the grains for 25 minutes. We placed the grain bag in a strainer over the pot after steeping to let water drip back into the pot. When it was finished, we discarded the grains, added another gallon of water to the pot, and brought the mixture to boiling.

Once boiling, we turned off the heat and added seven pounds of Munich LME and one pound of extra light DME. We continuously stirred the malt to prevent boil over. After the malt was dissolved, we returned the wort to a boil. Once a good rolling boil was established, we added 1 ounce of Nugget hops to boil for 60 minutes. After 45 minutes of boiling, we added Whirlfloc for the remaining 15 minutes of boil time.

When the boil time finished, we removed the pot from the heat and placed it in an ice bath to cool down to 80°F. This took about 30 minutes. The cooled wort was poured into a 6 gallon carboy and cool water was added to bring the volume to 5 gallons. We poured the wort through a strainer to help prevent sludge from entering the carboy. We stirred the wort to mix well with the added water, and then checked the specific gravity.

We pitched a dry yeast (Saflager S23) directly into the carboy and stirred the wort so it was well mixed. Our brew was stored in a temperature controlled chest freezer. We started the fermentation temperature at 70°F to get the fermentation process started. After a day at 70°F, we slowly reduced the temperature to 50°F. After 10 days at 50°F, we raised the temperature to 60°F. The wort stayed at 60°F for three days. The total amount of time in the primary fermentor was 14 days, and then we racked to a secondary. The beer was in the secondary for 29 days at 40°F. We bottled 54 12-ounce bottles of beer. This beer seemed to peak after four months in the bottles.